It was on rare occasions that my family and I would visit Marie Callender’s as a child. But I always knew exactly what I would be ordering before I even set foot in their doors; Chicken Pot Pie. The ultimate choice of comfort food, loaded with creamy chicken and vegetables on the inside with a butter crust on the outside. A perfect combination with corn bread and butter for a cold winter’s day. . . that is if you aren’t too worries about the calorie count.

It didn’t dawn on my till I grew up why our family visits to Marie Callender’s was so rare. Did you know that one Chicken Pot Pie from Marie Callender’s has over 40g of fat and 630 calories. That’s a whooping 17 Weight Watchers PointsPlus Points! And not to mention I ate my share of corn bread along side the pie.

While my resistance to visiting Marie Callender’s has held strong for all these years, my resistance to Chicken Pot Pies has not. Luckily my Chicken Pot Pie Recipe has well over half the amount of calories and nowhere near the amount of fat as Marie Callender’s Chicken Pot Pie.

You can either make this recipe into Chicken Pot Pie Soup or you can add the finishing touches to complete the “Pie” in Chicken Pot Pie. Fill free to add or subtract your favorite vegetables. For this recipe you will find turnips, which were substituted for potatoes. This reduced the calorie count and Weight Watchers PointsPlus Points. Don’t be afraid to try them, after thoroughly cooked, they taste just like a potato.

Low Calorie Chicken Pot Pie

Ingredients:

• 7 cups of Water
• 1 cup Non-Fat Plain Greek Yogurt
• 1/4 cup Flour
• 1 1/4 Tbsp Bouillion Flavoring
• 3 cups Cooked Chicken Breast, Shredded
• 3/4 cup Carrots, diced
• 3/4 cup Celery, diced
• 3/4 cup Green Beans
• 3/4 cup Mushrooms, diced
• 3/4 cup Onions, diced
• 3/4 cup Peas
• 2 Medium Turnips, finely diced
• 2 Tsp Italian Seasoning
• 1 Tsp Black Pepper
• Salt to Taste

Directions:

1.) Whisk together 1/2 cup cold Water, Flour, and Non-Fat Plain Greek Yogurt into a small bowl and set aside

2.) In a large pot bring 6 1/2 cups of Water to a boil

3.) Add to boiling water, Carrots, Celery, Green Beans, Mushrooms, Onions, Peas, Turnips, Bouillion, Italian Season, and black pepper. Simmer on low for 20 minutes or until vegetables are soft

4.) Add chicken and slowly stir in Greek Yogurt mixture. Cook for 3 additional minutes or until soup thickens.

5.) Enjoy as soup or continue to Step 6 for Chicken Pot Pie

6.) Pre-Heat Oven to 375 degrees

6.) Fill an oven safe bowl with 1 cup of Chicken Pot Pie soup and layer top of soup with 1 Reduced Fat Pillsbury Croissant Crescent

7.) Cook for approximately 12 minutes or until golden brown

Nutrition Facts: Makes Approximately 10 servings

Chicken Pot Pie Soup (1 Cup)

Calories: 98       Fats: 0.8g       Carbs: 9g       Fiber: 2       Protein: 13.4g

Weight Watchers PointsPlus: 2 Pts

Chicken Pot Pie (1 Cup)

Calories: 188       Fats: 5g       Carbs: 21g       Fiber: 2g       Protein: 15.4g

Weight Watchers PointsPlus: 5 Pts